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Winemaker Notes

Dog Point is a collaboration between viticulturalist Ivan Sutherland and enologist James Healy, both long-term veterans of Cloudy Bay. Ivan purchased and began to plant this pristine Marlborough, NZ property in 1979, from which he and James now produce small quantities of hand-crafted wines from estate fruit grown on some of the oldest vines and best sites in Marlborough. Yields are low, the grapes are manually harvested, and wild yeasts are used to bottle unfined and unfiltered wines. Their debut vintage was 2002. Indeed, these vines provided the core of the original Cloudy Bay wines in the late 1980s.

Critical Acclaim

WS89

Wine Spectator

Light and tart, with pear and lime flavors to light up the flavor profile as the finish lingers nicely.

RP89

The Wine Advocate

The 2008 Sauvignon Blanc has a vivacious, grassy nose, clean and crisp with zesty green lemon. The palate is medium-bodied, very well balanced with light apple and gooseberry flavors coming through. Again, just that hint of green lemon with nice poise on the natural finish. Very well crafted and should drink well over 2-3 years.

ST89

International Wine Cellar

Pale, bright yellow. Tangerine and spice aromas lifted by a floral suggestion of honeysuckle. Supple, round and sweet, with rich, generous soft citrus flavors offering juicy appeal. Doesn't have quite the penetration or grip for an even higher rating, but this full-flavored sauvignon makes for a very satisfying drink.

Dog Point Vineyard

The name Dog Point dates from the earliest European settlement of Marlborough and the introduction of sheep to the district. "These were days of few fences, of boundary riders and boundary keeping dogs".

Shepherds' dogs sometimes became lost or wandered off and eventually bred into a marauding pack which attacked local flocks.

Their home was a tussock and scrub covered hill, overlooking the Wairau Plains, designated by the early settlers as Dog Point.

Marlborough's Wairau Valley is the major grape growing region of New Zealand, a confined geographical area at the northern tip of the South Island. Abundant sunshine, low rainfall and cool autumn nights characterise our long growing season, enabling the slow evolution of a rich array of vibrant fruit flavors.

Fruit for our wines is sourced from selected vineyard plantings dating back to the late 1970's. These older well-established vines situated on free draining silty clay loams are supplemented with fruit from closely planted hillside vines with a clay loam influence.

Sierra Foothills

Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.

Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône blends and Barberas are also important regional specialties.

Zinfandel

Unapologetically powerful, heady, and fruit-forward, Zinfandel is often thought of as a truly Californian grape, though in fact it is anything but. This variety has followed an intriguing trajectory to reach its adoptive home, beginning, surprisingly, in Croatia. Originally known as Tribidrag, it first made its way to southern Italy where it became known as Primitivo. From there it eventually migrated to what is now unarguably its most successful outpost, in California, and has thrived throughout the state. Of course, this is also the grape of White Zinfandel, a sweet pink wine that enjoyed great popularity in the 1980s and 90s. Though White Zin still has a significant following, today the variety is increasingly associated with the red version.

In the Glass

Zinfandel commonly features a bold, plush texture and notes of dark plum, blackberry, sweet spice, black pepper, dark chocolate, leather, and licorice, and can often be described as “jammy” and a little bit sweet. Very ripe examples may express a hint of dried fruit like raisin, fig, or prune. Despite its significant alcohol and weight, Zinfandel has very smooth, gentle tannins.

Perfect Pairings

Zinfandel is a powerfully flavored wine, mingling happily with bold food like brisket, lamb shanks, pork ribs, or anything barbecued. If care is taken with regards to alcohol levels, Zinfandel’s hint of sweetness can work well with milder Indian-spiced dishes like lamb curry.

Sommelier Secret

Thanks to its popularity both for home winemaking and as communion wine, many Zinfandel vines were able to survive prohibition, leading to the abundance of "old vine" Zinfandels. These low-yielding vines tend to produce wine that is concentrated, complex, and elegant.

STCNZ220F2008_2008 Item# 98959

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